Freezing Your Vegetables

There comes a point during harvest when you have had your fill of whatever vegetable is taking over at the moment. Whether it’s beans or zucchini, one more bite and you or your family might swear it off forever, even in spite of the delicious garden fresh taste. To prevent waste and to prolong your harvest into the winter months, freeze vegetable for up to six months. Here’s how:

Peas and Beans

For shell peas, depending on variety, blanch in boiling water for 1 ½ minutes. Cool completely in ice-water bath. Drain and arrange in a single layer on a baking sheet. Freeze for 30 mins, then transfer to freezer bags, remove air, seal, label and freeze.

Summer Squash

Without peeling, slice into 1 inch pieces. Blanch in boiling water or 1 minute. Drain and arrange in a single layer on a baking sheet. Freeze for 30 mins, then transfer to freezer bags, remove air, seal, label and freeze.

Tomatoes

Score an X in the bottom of each tomato. Blanch in boiling water for 20 seconds. Peel off skin. Transfer, whole or chopped, to resealable freezer bags remove air, seal, label and freeze. (The tomato is also a great choice for canning)

Peppers

Wash, seed and halve or slice. Place in to resealable freezer bags, remove air, seal, label and freeze.

Root Vegetables

Peep, chop, and cook in boiling water under tender crisp, 3 to 6 mins, depending on size and type. Cool completely in ice-water bath. Drain and arrange in a single layer on a baking sheet. Freeze for 30 mins, then transfer to freezer bags, remove air, seal, label and freeze.

Freezer Tip – To remove as much air as possible, insert a drinking straw and suck out the air. Freeze vegetables in portion sizes. Label and mark items with the best before date and keep the oldest in the front of the freezer to be used first.